Prep 30 mins
Cook 0 mins
These are fairly simple (most of the ingredients are seasonings) and similar to a number of other deviled egg recipes out there, but the addition of dill pickle juice and just a touch of garlic gives them a bit of additional zip. These are a big hit at gatherings with family and friends - I usually have to make a double batch!
- 12 hard-boiled eggs, peeled
- 1⁄3 cup light mayonnaise (more or less to taste)
- 2 tablespoons mustard
- 2 tablespoons pickle juice (if you don't have dill pickles, see substitution note below)
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon parsley flakes
- paprika (to garnish)
Dill Pickle Juice Substitution (use 2 T)
- 1 teaspoon white vinegar
- 1⁄2 teaspoon dill weed
- 1⁄4 teaspoon salt (in addition to above)
- Cut boiled eggs in half lengthwise, empty yolks into medium sized mixing bowl, and set egg whites aside on serving platter.
- Mash egg yolks with fork or pastry cutter.
- Add mayonnaise, mustard, pickle juice (or substitution shown above), salt, pepper, sugar, garlic powder, and parsley to the bowl with the yolks.
- Blend until mixture has a thick, creamy consistency.
- Spoon (or pipe) yolk mixture into the hollowed out yolk portion of the egg whites.
- Sprinkle each finished egg lightly with paprika for color.
- Chill at least one hour before serving.
I certainly did love it, though in my book it is hard to go wrong with deviled eggs. Add in dill pickle juice and garlic . . .let's just say, I intentionally did not make a full batch, or make it when I would have to fight with my husband for them! Great recipe, good balance of flavor.